- 1 (9 inch) prepared chocolate cookie crumb crust
- 1 quart vanilla ice cream, softened
- 1 (6.5 ounce) jar macadamia nuts, chopped
- 1 (12 ounce) jar hot fudge topping
- 1/2 cup heavy whipping cream, whipped
- Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm.
- When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.